Green Curry
19 ingredients
12 steps
Ingredients
- 1 lb potato
- 1 lb green beans
- 34 lb zucchini
- 1 lb spinach
- 5 tablespoons butter
- 1 12 lbs onions
- 10 garlic cloves
- 2 teaspoons turmeric, ground
- 1 tablespoon coriander, ground
- 1 tablespoon cumin, ground
- 12 teaspoon hot paprika
- 12 teaspoon cayenne pepper
- 12 teaspoon black pepper
- 14 teaspoon cinnamon
- 1 12 teaspoons salt
- 1 12 tablespoons fresh ginger, grated
- 4 tablespoons green chilies, chopped
- 2 tablespoons lemon juice
- 14 cup water
Directions
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1Scrub or peel the potatoes, quarter them lengthwise, and slice thickly.
-
2Boil in salted water for 5 minutes only, drain and set aside.
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3Trim the green beans and cut them into 1-inch pieces.
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4Boil them in salted water for 5 minutes, drain, and set aside.
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5Slice the zucchini rather thickly, boil them in salted water for 3 to 4 minutes only, drain, and set aside.
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6Wash and coarsely chop the spinch and set it aside.
-
7Melt the butter in a large pot.
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8Halve and thickly slice the onions and crush or mince the garlic, and saute them in the butter until the onions begin to color.
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9Then add the turmeric, coriander, cumin, hot paprika, cayenne pepper, black pepper, cinnamon, and salt.
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10Stir this mixture over a medium flame for a few minutes, then add the prepared vegetables, the ginger, green chilis, lemon juice, and water.
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11Stir all the vegetables and spices together throughly and simmer, stirring again frequently, until most of the water is gone and the vegetables are just tender.
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12Serve with plain rice pilau, or chapati; along with yogurt and raita.
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